by: Kate McMillan
Cook Time
10 minutes
Prep Time
10 minutes
Refrigeration Time
10 minutes
Yield
4 servings
Total Time
10 minutes
Prep Time
10 minutes
Yield
4 servings
summary
A simple chicken skewer with big flavors, thanks to sambal and red miso paste, both of which can be found at many grocery stores. This spicy and salty recipe is best served with a cooling vegetable dish like our Thai Basil & Cucumber Salad. You can also turn this into a rice bowl by placing the chicken over rice and adding vegetables such as edamame or red bell peppers.
ingredients
- 2 tablespoons red miso paste
- 2 tablespoons canola or avocado oil
- 1 tablespoon sambal
- Juice of 1 lime
- 2 teaspoons sesame oil
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
directions
- In a large mixing bowl, stir together the red miso paste, oil, sambal, lime juice and sesame oil. Add the chicken and toss to coat. Cover the bowl and transfer to the refrigerator for at least 1 hour and up to 4 hours.
- Heat a grill to high heat. Thread 7–8 pieces of chicken onto each skewer. Grill the skewers until the chicken is opaque throughout, turning a few times, about 10 minutes total. Serve at once.
notes
Sambal is pretty fiery. If you want less spice, you can leave out the sambal and just add sriracha, to taste.
If you are using wooden skewers, make sure you soak them in water for a few hours before placing them on the grill.
Cutting the chicken pieces smaller is a great way to keep the chicken moist because it won’t need much time on the grill.
You can also use white miso in this fiery chicken skewers recipe—it has a sweeter flavor than red.
